International
Vegetarian Union
Vegan Salads and Dressings Contributed by Vegetarians and Vegans from around the world

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Blackened
Portobello Mushroom SaladFrom: Karen
C. Greenlee

Recipe By: Cooking Light, Serving Size: 4

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup tomato juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 teaspoons stone-ground mustard

1/4 teaspoon coarsely ground pepper

4 4 ounce portobello mushroom caps -- about 5 inches wide

1 tablespoon Cajun seasoning for steak*

2 teaspoons olive oil

cooking spray

16 cups gourmet salad greens

1 large tomato -- cut into 8 wedges

1/2 cup red onion, thinly sliced into rings

1 15 oz can cannellini beans -- rinsed & drained

Combine the first 7 ingredients in a large zip-top plastic bag.
Add mushrooms to bag and seal.
Marinate 10 minutes; turning occasionally.
Remove mushrooms from bag and reserve marinade.

Sprinkle mushrooms with Cajun seasoning.
Heat 2 teaspoons of oil in a large nonstick skillet coated with
cooking spray over medium-high heat until hot.
Add mushrooms; cook 2 minutes on each side or until very brown.
Cool, cut mushrooms diagonally into thin slices.

Arrange 4 cups of salad greens on each of 4 plates.
Top each with mushroom slices, 2 tomato wedges, and onion rings.
Sprinkle each with 1/4 cup beans and 1 tablespoon of blue cheese.
Drizzle the reserved marinade evenly over salads.